Serves: 4
Total Calories: 167
Heat oven to 450°. Place each frozen fish fillet on 12-inch square of aluminum foil. Top each fish fillet with one-fourth of the vegetables sprinkle with dill weed, salt and pepper. Pour 1 tablespoon wine over each. Fold up sides of foil to make tent fold top edges over to seal. Fold in sides, making a packet fold to seal. Place packets on cookie sheet. Bake about 40 minutes or until vegetables are crisp-tender and fish flakes easily with fork.
1 Serving: Calories 140 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 40mg Sodium 380mg Carbohydrate 7g (Dietary Fiber 1g) Protein 25g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Easy Fish and Vegetable Packets recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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